Side Pannel
Pizza on the Grill - Pizza Dough
Pizza on the Grill - Pizza Dough
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Low Fat
Ingredients List
- 1 pk Active Baker's Yeast
- 1 c Warm Water; 105 - 115 Deg F
- pn Salt
- 2 1/4 ts Kosher Salt
- 1/4 c White Cornmeal; Fine-Ground
- 3 tb Whole-Wheat Flour
- 1 tb Olive Oil
- 2 1/2 c All-Purpose Flour; To 3 1/2
- -C,
- ; Unbleached
Directions
Dissolve yeast in the warm water with sugar.
After 5 minutes, stir in salt, cornmeal, whole-wheat flour, and oil.
Gradually add all-purpose flour, stirring with a wooden spoon until a stiff
dough has formed.
Place the dough on a floured board, and knead for several minutes, adding
only enough additional flour to keep dough from sticking.
When dough is smooth, transfer to a greased bowl. To prevent, transfer to
a greased bowl. To prevent a skin from forming, brush top of dough with
additional olive oil, cover bowl with plastic wrap, and let rise in warm
place, away from drafts, until doubled, 1 1/2 to 2 hrs.
Punch down dough. Knead dough several times on lightly floured board.
Return dough to bowl; cover and let rise 40 min.
Punch down dough. If sticky, knead in a bit more flour.
Makes enough for four 12 inch pizzas.
Well, as usual...I don't follow directions. I didn't do them on the grill
but in my oven. I cooked them at 475 deg F for 15 min. The dough was
probably the lightest and best that I have **ever** eaten. I topped one
with tomatoes, sweet anise, 1 T slivered almonds crushed, and sauteed
zucchini. Topped another with the Mushrooms with Mint and Lemon recipe I
posted earlier in the week. I gave half of the dough to Sally (my friend)
and she cooked them for dinner with her toppings.
After 5 minutes, stir in salt, cornmeal, whole-wheat flour, and oil.
Gradually add all-purpose flour, stirring with a wooden spoon until a stiff
dough has formed.
Place the dough on a floured board, and knead for several minutes, adding
only enough additional flour to keep dough from sticking.
When dough is smooth, transfer to a greased bowl. To prevent, transfer to
a greased bowl. To prevent a skin from forming, brush top of dough with
additional olive oil, cover bowl with plastic wrap, and let rise in warm
place, away from drafts, until doubled, 1 1/2 to 2 hrs.
Punch down dough. Knead dough several times on lightly floured board.
Return dough to bowl; cover and let rise 40 min.
Punch down dough. If sticky, knead in a bit more flour.
Makes enough for four 12 inch pizzas.
Well, as usual...I don't follow directions. I didn't do them on the grill
but in my oven. I cooked them at 475 deg F for 15 min. The dough was
probably the lightest and best that I have **ever** eaten. I topped one
with tomatoes, sweet anise, 1 T slivered almonds crushed, and sauteed
zucchini. Topped another with the Mushrooms with Mint and Lemon recipe I
posted earlier in the week. I gave half of the dough to Sally (my friend)
and she cooked them for dinner with her toppings.
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